I’m currently doing that thing on Netflix where you open the app and then look around for 30 minutes, debate what to watch and then give up and start internet-shopping for couches. I also sometimes put something on and then just look at my phone instead. 2018 can be depressing.
Sometimes I’m like, was life easier with regular cable? Things were more decided for us in some ways…anyways I decided to make a firm decision for us all.
To make this twist on our favorite cookie–the chocolate chip cookie.
This batch is simple. It has a healthy amount of sesame seeds and instead of tahini–I was going for more of a sesame flavor vs. tahini–I decided to use toasted sesame oil.
It’s delicious and noticeably there but not overpowering.
The sesame seeds add a nice nuttiness to them and give some pretty nice texture.
These are slightly flatter cookies than my normal ones. I wanted them a bit flatter because I was craving a thinner, chewier cookie…yet still soft.
I did this fantastic science by literally just decreasing the flour by about 1/3 and because of the sesame oil, I felt like it needed a bit more sugar–not a ton just a lil’ more.
This weekend, I’m going to Cinespia and watching BIG, my favorite movie ever. I made sure to freeze some of this dough so I can bake off a fresh batch for the picnic and a movie situation!
Here’s a link to some other chocolate chip iterations that are equally delicious:
Sesame Chocolate Chip CookiesPrint
- 1 cup unsalted butter, melted and cooled
- 1 cups light or dark brown sugar
- 1 1/2 cups white sugar
- 3 tablespoons sesame oil
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/4 cup white sesame seeds
- 3 tablespoons black sesame seeds
- Maldon or flaky salt, for topping
- 8 ounces dark chocolate chunks or chips
- To a large bowl, add the melted butter, brown sugar, white sugar and sesame oil. Mix until combined. Add the eggs, one at a time, until combined. Pour in the vanilla extract and give it a mix.
- Add the flour, baking powder, baking soda, salt, sesame seeds and black sesame seeds. Mix the dough just until no flour speckles appear. Add the chocolate chunks or chips and mix once more. Cover the bowl with plastic wrap or a clean kitchen towel and transfer to the fridge to chill for an hour or up to 2 days.
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- Using a medium cookie scoop, scoop out balls of dough. If it’s super chilled, you may need to push some dough into the scoop so it’s nice and compact and then release the lever. I like to add all the balls of cookie dough to a sheet of parchment versus scooping dough, as I bake.
- Transfer 6 to 7 balls of dough onto the prepared baking sheet, spacing them a part because these do spread. Place in the oven and bake for about 7 to 8 minutes. If the dough is super cold, it may need up to 10 minutes to bake. They should be light to medium golden brown. Sprinkle with a few pinches of salt upon exiting the oven. Repeat until you’ve baked all the cookies.
- To freeze, add the cookie dough balls to a baking sheet and stick in the freezer until very cold, about 20 minutes and then transfer to a freezer-safe plastic bag.